91±¬ÁÏ

The 91±¬ÁÏ Extension Food Safety Webinar Series is a monthly, expert-led educational series focused on practical food safety, regulatory compliance, and product innovation across the food system. Sessions cover topics such as electronic record-keeping, workforce training, chemical safety, food adulteration prevention, seafood pathogen detection, audit readiness, product development, environmental air quality, and alternative protein innovations. The series is designed for food producers, processors, seafood businesses, entrepreneurs, quality assurance staff, extension educators, students, faculty, regulatory professionals, and technical specialists, with particular relevance for those working with food safety training, compliance systems, seafood hazards, product development, and emerging technologies in food processing.

Food businesses and professionals face increasing regulatory expectations, evolving hazards, and rapid technological change. By addressing real-world topics such as digital compliance systems, chemical handling, adulteration prevention, seafood pathogen detection, and audit preparation, the series helps participants stay current and make informed, practical decisions. Participants will gain practical tools, real-world case studies, and actionable strategies related to training programs, compliance documentation, safe chemical use, adulteration prevention, seafood safety, product innovation, and environmental controls—knowledge they can immediately apply in their operations, classrooms, or regulatory work.

Scaling the Solution: Product Development and Innovations in the Green Crab Industry

Green crab might be one of the world’s most destructive invasive species but it’s also a delicious and versatile seafood. GreenCrab.org is a 501(c)(3) nonprofit with a two-clawed approach: building culinary markets for green crab and spreading awareness of its invasive impact. In partnership with harvesters, chefs, and wholesalers, GreenCrab.org helps get green crabs out of coastal waters and onto plates. In today’s talk, Founder and Director Mary Parks explores the challenges associated with building out culinary green crab markets, processing, and product innovations.